Community Project Spotlight: Ready Hands!

After our son was born, my husband and I were amazed at the outpouring of love from friends and family – most of which came in the form of food! Nearly every day for weeks after he was born, church members, coworkers, friends, and family members stopped by to ooh and ahh over our bundle of joy and bring us dinner. It was a lifesaver during this chaotic time. As we struggled to adjust to life caring for both a newborn and a toddler and trying to stay on top of all our other responsibilities, having these “extra hands” to take care of one of our family’s basic needs truly meant the world to us.

Through its Ready Hands! committee, the Junior League of Baton Rouge lends an extra hand to nonprofit organizations hosting events throughout the Baton Rouge community. Ready Hands! touches nearly every aspect of our community, and Junior League members volunteer thousands of hours each year assisting organizations who fit within the League’s mission by providing brown bag lunches, frozen casseroles, handing out water at 5ks, assisting with registration at events, playing bingo with residents at Oak Park Plaza for their birthdays each month, preparing and assisting for luncheons and fundraisers, and countless other acts of service. If your nonprofit organization needs assistance for an upcoming event, learn more about Ready Hands! here!

Chicken-Spaghetti Casserole, River Road Recipes I, p. 129

This Chicken-Spaghetti Casserole is a great dish to bring to someone in need of an extra hand. As a bonus, kids love it too, making this dish a crowd pleaser for the entire family. Make it ahead and simply pop it back in the oven to reheat when you are ready to serve. The recipe makes 8-10 servings, so I recommend making it in two separate casserole dishes. You can keep one dish for your family and bring the other to a friend in need!

  • 1 large hen
  • 1 stick butter or oleo
  • 3 medium onions, minced
  • 2 bell peppers, minced
  • 1 cup celery, chopped
  • 1 clove garlic, crushed
  • 2 cups canned tomatoes
  • One 16-ounce package spaghetti (Angel Hair or similar)
  • 1/4 pound mild cheese, grated
Photo by Leslie Ellis.

Photo by Leslie Ellis.

Boil the hen in enough water to make 2 quarts of stock. Sauté the onions, peppers, celery, and garlic in butter. Add 1 quart stock and tomatoes to the pan and simmer together. Bone the chicken and cut into  large pieces. Mix with the sauce and put it in the casserole dish. Add the cooked and drained spaghetti to the remaining quart of chicken stock, and mix well with the chicken and the sauce. Bake for 40 minutes at 350°, sprinkle with the grated cheese, and continue baking for an additional 20 minutes.

Photo by Leslie Ellis.

Photo by Leslie Ellis.

In a hurry? Modify this recipe by simply picking up a freshly cooked rotisserie chicken and a two quarts of ready made chicken stock at the grocery store instead of cooking your own hen!

Serves 8-10.

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